Garlic Parmesan Chicken Tenders

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Lemon juice

  Raw

  2 tbsp or 30g

• PANKO

  Japanese-style Bread Crumbs - President's Choice

  1 cup or 60g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Garlic powder

  Spices

  1 tbsp or 10g

• Lemon zest

  1 ½ tsp or 3g

• Chicken Tenderloins

  Boneless, Skinless, Frozen - Kirkland Signature

  20 oz or 560g

Directions

1. Preheat oven to 425°F
2. Combine the egg and the lemon juice.
3. In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
4. Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
5. Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
6. Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.

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